Tuesday, January 31, 2012

Teff Peanut Butter Chocolate Chip Cookies (Gluten Free, Vegan & High Protein)

These cookies are so high in protein and fiber! They're filling and pretty guilt free!
I'm on a bit of a wheat-free baking kick these days. Ever since I stocked my pantry with all kinds of alternative flours, I'm on a mission to use them all so they're not just taking up space in my crowded kitchen.
This was such a simple batter! 
I found a recipe for Peanut Butter Chocolate Chip Cookies made with Teff flour on page 275 of Clean Food: A Seasonal Guide to Eating Close to the Source with More Than 200 Recipes for a Healthy and Sustainable You and found a very similar recipe on the back of my bag of Bob's Red Mill Teff Flour. I merged the two recipes and came up with the following:

Ingredients:
1 1/2 c teff flour
1/2 tsp kosher salt
1 c peanut butter
3/4 c maple syrup
1/4 c canola oil
1 tsp vanilla
1/2 c chocolate chips

Preheat oven to 350* F. Combine teff and salt in stand mixer on low speed. Add peanut butter and increase speed gradually. Add remaining ingredients and mix until combined. Be careful not to overmix.
Love that pampered chef scoop. These bad boys are ready for the oven!
Spoon heaping teaspoons (or perfectly formed pampered chef balls!) onto parchment-lined cookie sheet. Bake for 12 minutes or until lightly browned. Don't overbake them! Remove from oven and transfer immediately to a wire rack to cook. Don't burn your tongue on the hot chocolate chips!